- 1
Ingredients
- 1 1 1 cup Gluten Free Flour Blend* (or King Arthur’s gluten-free flour)
- 1/2 1/2 1/2 tsp baking soda
- 1/2 1/2 1/2 tsp kosher salt
- 1/2 1/2 1/2 cup butter at room temperature
- 1/3 1/3 1/3 cup dark brown sugar
- 1/2 1/2 1/2 cup sugar
- 1/2 1/2 1/2 tsp water
- 1/2 1/2 1/2 tsp vanilla
- 1 1 1 egg
- 1 1 1 cup semi-sweet chocolate chips (I use E. Guittard)
- 2 2 2 cups white rice flour
- 2/3 2/3 2/3 cup potato starch
- 1/3 1/3 1/3 cup tapioca flour
- 1 1 1 teaspoon zanthan gum
Preparation
Step 1
Instructions
Preheat oven to 350 degrees, line 2 baking sheets with parchment paper
Sift together flour baking soda and salt
Cream butter and sugars together in a stand mixer on medium speed with paddle attachment (or in a bowl with a hand mixer) for about 5 minutes
Add water and vanilla
Add egg and mix on low speed
Add flour in 3 parts, making sure fully incorporated and stopping mixer to scrape sides and bottom of bowl in-between
Once all flour is incorporated, fold in the chocolate chips with a rubber spatula
Refrigerate cookie mixture for about 10-15 minutes
Measure out cookies with a spoon or medium cookie scoop (looks like a small ice cream scoop) and place 6 evenly spread out on each sheet
Place in oven and cook for about 10-12 minutes. (I take them out and rotate the pan halfway into the cooking time to create an even temperature for all cookies)
Repeat this process until all cookie dough is finished. This recipe should yield about 24 cookies. Feel free to double it if you want more!
Instructions